5. Measure and cut 2 strips of parchment or waxed paper, each 13-1/2 x 2 inches, and two more strips, each 11 x 2-1/2 inches. Evenly distribute the white morsels, flat bottoms down, over the 4 paper strips. Microwave on HIGH for 50 to 60 seconds or until chips melt slightly and stick to paper. Carefully transfer paper strips to a baking sheet; refrigerate until firm and set, about 15 minutes.

6. Meanwhile, melt semisweet chocolate on HIGH power for 2-1/2 to 3 minutes; stir until completely melted and fluid. Let cool to almost room temperature, but still relatively fluid.

7. Carefully pour one-quarter of liquid semisweet chocolate over one of the paper strips, using a pastry brush to spread all the way to the edges and cover the white morsels. Repeat with remaining chocolate and the remaining three paper strips. Refrigerate for 2 to 3 minutes to firm slightly, but strips should still be bendable.

8. Carefully pick up one of the larger strips by the corners, and stick chocolate side of paper to side of bottom cake layer, lining paper up with bottom edge. Repeat with second large strip on opposite side of bottom cake layer. Repeat with shorter strips around top cake layer. (If strips are too firm so they cant be bent, place in 200 degree F oven for 2 minutes; cool to room temperature.) Refrigerate cake with strips on sides 20 minutes. Peel off paper.

9. Meanwhile, prepare chocolate leaves.

10. To serve, let cake stand at room temperature 1 hour. Then decorate cake with whipped cream, chocolate leaves and raspberries. Cut with long knife warmed under running hot water and dried.